Tuna Noodle Casserole

As receitas lá de casa
Tuna Noodle Casserole


Tuna noodle casserole is always a family favorite, and this version just might become your new go to recipe. Elbow macaroni soaks up the luscious white sauce (egg yolks add incredible richness) in the oven in delicious fashion, while flaked canned tuna adds substance to make it more of a complete meal, especially if the dish is served with a green salad or sauteed spinach or other hearty greens alongside.


300 grams elbow macaroni
20 grams butter
20 grams flour
50 milliliters milk
200 milliliters cream
2 egg yolks
salt (to taste)
ground black pepper (to taste)
ground nutmeg (to taste)
3 cans tuna (drained)
150 grams Emmenthal (grated)


1Preheat oven to 180°C (approximately 350°F).
2Cook pasta in plenty of boiling, salted water and a drizzle of olive oil.
3Melt butter in a saucepan and heat until lightly browned.
4Add flour and stir until golden.
5Slowly stir in milk, stirring constantly with a wire whisk.
6Bring to boil and continue to stir constantly.
7Cook until mixture thickens slightly and mix in cream.
8Remove from heat and add egg yolks.
9Season with salt, pepper and a pinch of nutmeg.
10Add tuna and mix well.
11Drain the pasta and rinse in cold water.
12Drain again and pasta to pan with tuna and sauce.
13Blend well.
14Spread a layer of pasta mixture in the bottom of a baking dish and sprinkle with grated cheese.
15Cover with another layer of pasta and repeat steps until there are no ingredients left, ending with grated cheese.
16Arrange small pieces of butter over the surface.
17Bake in preheated oven until cheese is hot and bubbly, for about 10-15 minutes.
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